超高压对大蒜脱臭与应用研究  

Study on Deodorization of Garlic by Ultra High Pressure Technology and Application of Deodoried Garlic

作　　者：李勇[1] 宋慧[1] 赵杰文[2] 贾鹏 

机构地区：[1]徐州工程学院食品工程学院,食品资源开发与利用重点建设实验室,江苏徐州221008 [2]江苏大学食品与生物工程学院,江苏镇江212013 [3]天津华泰森淼生物工程有限公司,天津300384

出　　处：《食品科学》2008年第8期372-375,共4页Food Science

摘　　要：本研究通过提取大蒜中的蒜氨酸和蒜氨酸酶,利用丙酮酸法测定蒜氨酸酶的活性,研究传统大蒜脱臭法与超高压处理对蒜氨酸酶活性的影响。通过比较,评价超高压处理大蒜的脱臭效果,并以此脱臭大蒜为原料制作色泽和风味俱佳的蒜酱产品。实验结果表明:大蒜在500MPa以上,加压10min,钝化蒜氨酸酶活性效果显著,保压时间对酶活性影响较小;蒜酱的优化配方为:大蒜加入柠檬酸0.05%、乳酸0.02%、醋酸0.8%、苹果酸0.08%、食盐6%、味精0.8%、辣椒8%,此配方可制出嗜好性良好的蒜酱产品。With alliinase activity determined by pyruvic acid method as index, the deodorization effects of different techniques were investigated, which were ultra high pressure and traditional technologies. With the deodoried garlic by ultra high pressure as material, garlic catsup was developed. The results showed that the treatment of above 500 MPa for 10 minutes has significant inactivation effect on alliinase with little effect of pressure-holding time. The optimal compositions of garlic catsup are citric acid 0.05 %, lactic acid 0.02 %, acetic acid 0.8 %, malic acid 0.08 %, salt 6 %, monosodium glutamate 0.8 % and pimiento 8%.

关 键 词：蒜氨酸 蒜氨酸酶 超高压 

分 类 号：TS201.2[轻工技术与工程—食品科学]